The amount of Foods that contain 19 mg of Vitamin E (α-Tocopherols) (61 - 70)

• 

  0.8 mg

  (per 17 g edible portion)

  Peanut (peanut butter)
  × 23.8
• 

  70.5 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.3
• 

  0.1 mg

  (per 3 g edible portion)

  Purple laver (toasted)
  × 190
• 

  0.7 mg

  (per 20 g edible portion)

  Olive (pickles, ripe olives)
  × 27.1
• 

  1.4 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 13.6
• 

  0.5 mg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 38
• 

  0.2 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 95
• 

  1.4 mg

  (per 30 g edible portion)

  Imo-karinto
  × 13.6
• 

  0.2 mg

  (per 4 g edible portion)

  Firefly squid (boiled)
  × 95
• 

  4.3 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 4.4